Tart Red Graf (beer base) - Beer Recipe - Brewer's Friend

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Tart Red Graf (beer base)

277 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Specialty Cider or Perry
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Blind Bard Brewing
Calories: 277 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Wednesday January 13th 2016
1.083
1.022
7.9%
27.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 21.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 14.3%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 7.1%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 57.1%
3.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 First Wort 0 min 17.19 50%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 10 min 10.29 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
384 oz Fresh Apple Cider (Krieger's Gold or Honeycrisp) Other Primary --
 
Yeast
Wyeast - German Wheat 3333
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 2.5 ounces       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.66 2.6  
Mash volume with grains 0.78 3.1  
Grain absorption losses -0.19 -0.8  
Remaining sparge water volume (equipment estimates 2.67 g | 10.7 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 2.29 9.1
Equipment Profile Used: System Default
 
Notes

Ferment in primary for a minimum of 3-4 weeks, bottle condition and cellar 4-5 months before sampling.

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  • Last Updated: 2016-09-12 15:34 UTC